July 30th, 2011 From the Surfin Chef: “These last 3 weeks I have been on the road traveling through different parts of Europe with a rock and blues band. The band’s name is Travelers. We have been performing in London and Amsterdam, and now we are rocking it in Stockholm. The band is made up of a young group of incredibly talented musicians from California, New York, and Ohio. Three of the band members have graduated form Berkley College of Music in Boston. They’re good, and Europe loves us! This week’s menu is a collection of quick and easy recipes that have been inspired from traveling. From fish and chips in England to a stir fry in Hawaii to my Mom's classic chocolate pudding cake. People everywhere have to eat and because of that we have food diversity right along with nationalities, cultures, and religion. Diversity is variety and variety is the spice of life. Eat the Love!”
What’s special this week? (Well, of course, it’s all special, but...) San Marcos Raw Unfiltered Sage Honey: This honey is a very nice all purpose honey. Great for
sweetening fresh lemonade -- equal amounts honey and lemon juice with filtered water added to taste. Great also in summer BBQ sauces, salad dressings, with Greek yogurt, in homemade ice cream, endless possibilities.
Basil (The Garden Of...): Shu’s Basil is notorious among the produce buyers -- and since it has roots, you can store it in water like a bouquet, for an even longer Basil life!
King Trumpet Mushrooms (Chris Milliken): Known for their meaty texture and nutty flavor, Chris, the farmer who grew these mushrooms, described them as “Veggie Scallops”. He had many suggestions about what to do with them in case you don’t use them in the chicken dish: Slice the stems 1/4” thick, sautee with butter and garlic. OR Slice lengthwise and saute, then load onto a dinner roll with a slab of blue cheese or goat cheese. Grill in the oven for 8 minutes for a sublime Grilled Cheese Sandwich!
Dragon Tongue Shelling Beans (Roots): The tender pod of this bean is entirely edible. No shelling
required. Best raw, dragon tongue beans are also excellent steamed, but the color fades during cooking. Perfect for pickling with spices, adds its naturally good flavor to bean salads and stir-fries. To store, wrap in plastic; refrigerate. Use beans within one week for optimum flavor and texture.
Redwood Raw Goat Feta: With a long history throughout the Balkan Peninsula, especially in
Greece, Feta is traditionally made from a combination of sheep and goat milk. Redwood Hill Farm’s award winning Raw Milk Feta is made with pure raw goat milk. We gently cut the curd and form it into blocks by hand. Then it is brined in a natural, salt water brine before being bagged for aging. Redwood Hill Farm’s Raw Milk Feta is a consistent award winner in national cheese competitions.
Dates (Flying Disc Ranch): This week, we are featuring one pound of zahidi dates... Zahidis are
golden colored dates, known as the butter date for their buttery flavor, quite good for cooking or eating plain, or stuffed with nut butter or goat cheese... (Maybe Feta?!) Enjoy this week’s Box!! Eat the Love! Jennifer Piette (Founder)
SURFIN’ CHEF’S QUICK & EASY BOX | JULY 27TH, 2011 Roots • • • •
White Potatoes (Mike Dixon) Garlic (Jimenez) Spring Green Onions (Cortez) Carrots (Cortez)*
Leafy Greens • Spinach (Earthtrine)* • Spring Mix (Yankee Farms)
Herbs • Basil (Garden Of...) • Lemon Verbena (Earthtrine)* • Ginger (Anthony Chan)
Juice • Orange Juice – Friends Ranch
Vegetables • • • • •
8-Ball Squash (Cortez) Bok Choy* (Earthtrine) Red Cherry Toms (Lane Farms) Eggplant (Peacock) King Trumpet Mushrooms (Milliken)
Extra Fruit ** • • • •
Melon (Old River) White & Purple Grapes (Old River) Avocado (Hilltop & Canyon) Extra Passion Fruit and Pluots
Dairy • Butter (Organic Valley) • Feta (Cypress Grove)
Grain/ Pulse • Dragon Tongue Beans (Roots Farm)
Catch of the Week **
• Organic Fennel Seed (Spicy Gourmet) • Local Ling Cod (Kanaloa Seafood)
Fruit • • • • • •
Strawberries (Shepherd) Flavor Gold Pluots (Burkdoll Farms) Pixie Tangerines (Somers) Raspberries (Chuy’s Berry) Yellow Nectarines (Avila) Passion Fruit (Goodland)*
Meat & Eggs • • • •
Ground Beef (Rancho S. Julian) Chicken Breast (Dey Deys) Garlic & Basil Sausages (Jimenez) 1 dozen Lily’s Eggs*
Regional Specialty • Raw, Unflitered Sage Honey (S. Marcos Honey)
Nuts, Seeds or Dried Fruit
• Dates (Flying Disc Ranch) New Customer/ Referral Gift • Bouquets (Garden Of…)
* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested
THIS WEEK’S RECIPES! Ginger Beef Stir Fry, Jasmine Rice Chicken Breast, King Trumpets, and Lemon
Verbena Freestyle Grilled Sausage and Toasted Fennel Seed
Ratatouille Beer Battered Ling Cod Fish n' Chips,
Spinach Tongue of Fire Bean Salad, Fried Egg Basil Pesto Pasta Chocolate Pudding Cake
GINGER BEEF STIR FRY, JASMINE RICE Ingredients:
• 1 lb. Ground Beef • 1/2 Onion, sliced • 2 Garlic cloves, diced • Piece of Ginger, 1"x1", peeled and minced • Snap Peas • 2 ea. Carrots, grated (opt) • 2 ea. Bok Choy, rough chopped (opt) • 2 ea. Spring onions, sliced into rings • 1/4 cup. Soy Sauce • 1/4 cup. Honey • Spicy Business, if you like it • 1 tbs. Hoisin, Oyster Sauce (opt.) This was a standard employee meal at lunch when I worked at Mama's Fish House on Maui. We would feed 150 employees everyday. It's fast and easy and the combination of soy and honey makes it a favorite for the whole family. If you don't have any hoisin or oyster sauce don't worry it wont change the dishes structure. Enjoy! Sauté the ground beef separately in a pan, set aside when cooked. Sauté the onions, garlic, and Ginger in a a stir fry pan for 2 minutes. Add the Snap Peas, bok choy (opt), cooked ground beef, and grated carrots (opt) and stir fry for 3 minutes. Mix together the soy sauce, honey, and hoisin or oyster sauce, and if you like a bit of spice. Add the mixture to the stir fry and continue cooking for another minute. Garnish and serve with green onions and jasmine rice
CHICKEN BREAST, KING TRUMPET MUSHROOMS, AND LEMON BASIL FREESTYLE Ingredients:
• Chicken Breast, cut into strips • King Trumpet Mushrooms, sliced • 1/2 Onion, sliced • 2 ea. Garlic cloves, rough chopped • 8 ea. Lemon Verbena Leaves • 1/4 cup White wine • 1 cup Chicken Stock, Vegetable broth
With this dish I would recommend serving a soft polenta, or a fresh salad or both. Enjoy!
Sear the chicken strips in a braising dish for 1 minute, then add the onions and garlic. After 2 minutes add the Mushrooms and Lemon Verbena, toss together for a second then deglaze the pan with white wine. Once the wine has reduced down add the chicken or veggie stock, turn down to a simmer and cook until the mushrooms are tender. Adjust the seasoning with salt and pepper. If need be add a squeeze of fresh lemon juice.
GRILLED SAUSAGE AND TOASTED FENNEL SEED RATATOUILLE Ingredients:
• Sausage, grilled • 1 ea. Eggplant, diced • 2 ea. Sunburst Squash, diced • 1/2 ea. Onion, diced • 2 ea. Garlic cloves, diced • 1/2 bskt Cherry Tomato, cut in half • 2 tbs. Fennel Seed, toasted • 1 tsp. Chili flakes (opt.) • 2 tbs. Tomato Paste (opt.) Ratatouille screams summertime! It's a classic, and there is good reason why that is. It has been prepared for years and there are a hundred different takes on it, but all in all it is a celebration of the summer harvest in a pan. Love it!
In a dry sauté pan with no oil, toast the fennel seeds. Once the seeds have browned, add some olive oil and sauté the onions and garlic and chili flakes together for 2 minutes with the fennel seeds. Add the eggplant and 8 ball squash and continue sautéing. After 3 minutes, add the cherry tomatoes and tomato paste, turn the heat down to a simmer and let it all cook together for about 20 minutes. The tomatoes will break down creating a sauce for the veggies to cook in. Grill the sausages on the BBQ. To make sure the sausages are cooked through, you can boil them for 10 minutes before grilling them.
BEER BATTERED BLACK COD FISH N' CHIPS SPINACH Ingredients:
• Black Cod, cleaned and divided into portions • Potatoes, cut into wedges • 2 tbs. Baking Powder • 1 cup Flour • 1 tsp. Salt • 1 tsp. Paprika • Beer, until the right consistency • 1 cup Vegetable oil, for frying There is only one place that we all think about when someone says, "fish and chips" and that's England. I have been traveling with a band in Europe for the past few weeks and London was on the tour schedule. It was great to eat a proper fish and chips, British style. Serve with Spinach. Preheat the oven to 375'F Toss the cut potato wedges in a bit of olive oil, salt, and pepper and place into the oven to roast 45 minutes to an 1 hour. Mix the baking powder, flour, salt, and paprika together, stirring the mixture together. Add enough beer to create a pancake consistency. With a little more flour, dust the cod pieces and then dredge in the batter mixture. Fry in vegetable oil. Make sure the oil is good and hot before frying. You can check the oil temperature by putting a little of the batter in the oil to see if it sizzles nicely! Wash and de-stem the spinach. Saute some garlic in olive oil, add the spinach, and let it wilt. Remove from heat, drizzle with olive oil, a bit of salt. Done.
TONGUE OF FIRE BEAN SALAD, FRIED EGG • 2 cups Tongue of Fire Beans, cooked, cooled • Cherry Tomatoes, halved • 1/4 cup Green Onions, sliced into rings • 2 Carrots, grated • Mixed greens • Eggs, fried • Basil, rough chopped • 2 tbs. Sherry Vinegar • Juice of one lemon • 1/4 cup olive oil This is a great summer salad. You can cook the beans ahead of time, by steaming for about 5 minutes. Once cooked and stored they will last up to a week in the fridge. Put the beans in salads, pastas, with eggs. The sky is the limit! Fresh fruit for dessert!
Mix together the sherry vinegar, lemon juice, and olive oil to create a dressing. In a mixing bowl, toss together the tomatoes, beans, onions, carrots, and basil with the dressing, season with salt and pepper Toss the bean and veggie mixture with the green salad Prepare the eggs in the style of your liking.
BASIL PESTO PASTA • 1 bnch. Basil • 1 pkg. Pasta • 1 Garlic clove, minced • 1/2 cup Parmesan Cheese, grated • 1/4 cup olive oil • 1/4 cup Pine Nuts This is the ultimate chill recipe. You don't even need a sauté pan for this business, just a pot for cooking pasta and a blender. Feel free to substitute any nuts or cheese with what you may have on hand. Walnuts (from our recent box?!) and manchego cheese (the Joaquin Gold anyone?) are a wonderful twist on the traditional pesto.
CHOCOLATE PUDDING CAKE Cake • 1 cup AP Flour • 3/4 cup Sugar • 2 tbs. Baking Powder • 2 tbs. Butter/ melted • 1/2 cup. Milk • 2 tbs. Cacao Powder • 1 tsp. Salt Pudding • 1/4 cup Cacao Powder • 1 cup Brown Sugar • 1 1/2 cups Boiling Water • pre-heat the oven to 350'F This is a recipe I have from my mom. She raised 9 kids cooking breakfast, lunch, and dinner 7 days a week. This recipe works. The idea behind this dessert is to put it in the oven right before you sit down to have dinner. That way, once dinner is done the pudding cake comes out of the oven and you eat it warm/hot. Load up the ice-cream. Combine all the ingredients for the cake in a bowl and mix together. Evenly spread into an 8"x8" pan Combine the brown sugar and cocoa powder and evenly spread over the cake mix Pour the boiling water over the whole lot and bake in the oven for 45 minutes. Enjoy with whipped cream or ice-cream
Published on Jul 30, 2011
Ginger Beef Stir Fry, Jasmine Rice Chicken Breast, King Trumpets, and LemonVerbena FreestyleGrilled Sausage and Toasted Fennel Seed Ratatoui...